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Yeast Equivalency Chart - Imperial, Wyeast, White Labs, and the . . . I'm aware that mrmalty com has similar information for White Labs and Wyeast (although that site may not have the most current names for some of the strains Any insights into where the Imperial Yeast information come from would be appreciated
Dry Yeast, Liquid Yeast Equivalents - Homebrew Talk Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast
Favorite Lager Yeast | Homebrew Talk - Beer, Wine, Mead, Cider . . . I like MJ Bohemian a lot Regarding attenuation i mash low at 62c and get the same 90% with whatever i have tried Mainly making 4 to 4 5% adjunct lagers although 100% pilsner performs the same I did like the wyeast czech lager and the mexican but i dont like making starters much so i pitch a good few packs and reuse the slurry
Wyeast London Ale III vs Lallemand Verdant yeast I was planning a few brews with wyeast London Ale III, and was wondering if anyone has compared Lallemand's Verdant yeast alongside it I'm aware that this
Wyeast 1968 Dry Substitute - Homebrew Talk Is there a dry yeast sub for 1968? I tried Apex London Ale yeast in a Citra pale ale and it wasn't good Finished very sweet with hardly any hop character and this is a Zombie Dust clone lots of Citra I have no homebrew shops in the area and liquid yeast is getting expensive with
Yeast Nutrients: White Labs vs. Wyeast - Homebrew Talk Wyeast describes their nutrient as: "Wyeast Beer Nutrient Blend is a custom blend of vitamins, minerals, and micronutrients required for yeast cells to carry out an orderly and complete fermentation from start to finish " Other than that, they are pretty silent on specifically what's in it
Westmalle (Wyeast 3787 WLP530) Impressions - Homebrew Talk Westmalle yeast is the origin of the Wyeast 3787 strain Can anyone share their experiences with this yeast, aka, "Trappist High Gravity"? It's also the WLP530 "Abbey Ale Yeast", so impressions of that would be valued as well In Abbey Trappist beers, I like my phenolics subtle and my
Wyeast Abbey (1214) vs Abbey II (1762) vs Trappist (3787) I've read up a bit on the Wyeast site and it seems like these are pretty similar - Abbey having spicy notes, Abbey II being called out for its use in strong dark ales and Trappist being a good versatile strain for multiple Belgians